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Welcome to the FUENTES Blog, set up with the aim of extending and presenting information about the finer points of Bluefin Tuna. And at the helm of our ship, Hiroshi Umi, a tuna sensei (wise man) and culinary critic, who will be guiding us through the fascinating world of Bluefin Tuna. Anchors away.
How to cut bluefin tuna: everything you need to know
A logbook by Sensei Hiroshi Umi. Looking almost like a pyramid, or a reddish rock jutting out from the sea, the itamae stands before a formidable piece of bluefin akami, the meat of the deepest red to be found around the belly and back of t...
Aquarium: bluefin tuna in the land of lobster
A logbook by Sensei Hiroshi Umi. There can be no doubt that when it comes to culinary standard-bearers, in Menorca, the lobster is queen. It’s shown off proudly (and then crowned in flames) at the island’s restaurants, accompanied b...
The (bluefin tuna) nigiri etiquette manual
A logbook by Sensei Hiroshi Umi. Just like tapas, pizza and kebabs, sushi is now universally known, an exportable insignia and the touchstone for any chef aiming to master the art of raw fish. Excellent restaurants based on this particular ...
Ta-kumi, or the unexpected success of student Arbeloa
A logbook by Sensei Hiroshi Umi. During my bountiful years in the trade, and my travels outside and within Japan, I have met countless aspiring masters of the subtle and simple technique of creating the very best sushi. From established che...
Tuna tongue, marrow and eyes: a new era at the Ricardo Fuent...
A logbook by Sensei Hiroshi Umi. According to the dictionary, to which I always turn with curiosity and often amazement, a laboratory is defined as a place equipped with the required means to conduct research, experimentation and work of a ...
When did bluefin tuna become the king of sushi?
A logbook by Sensei Hiroshi Umi. Let’s turn our thoughts to an awful, apocalyptic dystopia. Imagine a world without tuna. No toro nigiri. No akami sashimi. No fiery tartar or mild tataki coated in sesame. I’m not talking about i...